“Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.”
I’ll have to study up on this more before my uneducated brain can decide how I feel about this, but on first glance, it sounds like adding antibiotics to chickens. What they are proposing here is one of the main reasons I grow some of my own vegetables at my house, so I know no chemicals or anything else has been added to them before I consume them. I harvest right from the system in time to get a meal ready. Hopefully others here have a more positive spin on this, but for me, I have no plans of adding anything to the produce I grow at home.
LABs is not antibiotics it consumes common pathogens as a predator think pac man. Probiotics is the future of not only food safety but increases shelf life and LABs is a big part of that. This is one of the best and safest inputs some one can add to there aquaponic system and really does need to be widely used in our industry to help prevent many issues people worry about and increases your profitability not only thru faster growth but better shelf life as well meaning your customers are happier with your product.
Now that you say probiotics, that makes more sense. Thank you for this response. I’ll read further into the article with a better attitude.
So how would these get added to an Aquaponics system? In the fish tank? Sounds like it would benefit the fish also?
Pour LABs in your sumps or media bed inlets and the curds get fed to the fish.